Miso Soup With Rice & Poached Egg

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2 quarts water

One 3-inch square kombu (sea kelp)

3/4 cup bonito flakes

Miso Soup

2 quarts dashi

1/2 cup miso paste

One 12-ounce block silken tofu, cut into 1/4-inch cubes

1 small bunch scallions, green tops sliced thin

For each bowl of soup

1 cup cooked white rice (see how to how to cook brown rice )

1 large egg

Soy sauce

Chili garlic sauce

Sesame oil

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